Loaded with blueberries and topped with the perfect sprinkle of sugar this recipe for Homemade Blueberry Muffins are a simple no fail recipe that you’ll come back to again and again.
Everyone needs a good muffin recipe and I’m sharing mine with you. Once you try this recipe you never try another recipe for Blueberry Muffins. The reason these muffins are so good is combination of blueberries and a lemon juice. The tartness of the lemon brings out the sweet flavor of the berries. These two flavors are like the best friends of fruit flavors.
Feeding a crowd for breakfast is always a little tricky but recipes like these muffin or these Cinnamon Sugar Mini Muffins and this Western Omelette Frittata are great for putting out a nice buffet. Everyone loves bacon so be sure to check out my directions for making bacon for a crowd.
How to make Blueberry Muffins:
What you’ll need: (printable recipe at the bottom of page)
Ingredients:
- Blueberries
- All purpose flour
- Salt
- Baking powder
- Sugar
- Milk
- Egg
- Vegetable oil
- Lemon juice
Equipment:
- Muffin pan
- Paper muffin/cupcake liners
Directions:
- In a medium bowl combine flour, salt, baking powder and sugar.
- Then in a different bowl beat egg well and add milk, lemon juice and oil.
- Pour the liquid mixture to dry ingredients and stir constantly for 20 seconds.
- Gently fold the blueberries into the batter.
- Fill muffin tins about 2/3 full to allow room for the muffins to rise as they bake.
- Sprinkle tops lightly with granulated sugar.
- Bake at 425° for about 25 minutes or until the tops are toasty brown and dough is spongey.
Can I use frozen blueberries?
Yes! Thaw the berries first then pat them dry with a paper towel before incorporating them into the batter.
How can I tell the muffins are done?
Baking muffins with berries or fruit can make it tricky to know when they are done because of the juice released from the fruit while baking.
Exchanges and alternatives for this recipe:
- I used all-purpose flour but you can use a gluten-free flour blend or a whole wheat flour. The texture of the muffin will be different but the flavor should be the same.
- You can make this recipe dairy free by swapping the milk for almond milk, oat milk, or other alternative milk of your choice.
- Adding the granulated sugar to the top of the muffins before baking gives them a sweet crunchy top. Another great way to top these is to skip the granulated sugar and sprinkle on some confectioners sugar after the muffins have cooled.
Storing and freezing muffins:
Storing muffins:
Line an air tight container or ziptop bag with a paper towel to absorb extra moisture and keep in a cool place. Muffins will remain fresh for up to seven days.
Freezing directions:
Cool muffins until they reach room temperature. Freezing the muffins while warm will change the texture making them less fluffy and more rubbery.
Once the muffins are cooled arrange them in a single layer on a plate or tray and place in the freezer for 30-45 or until the muffins are frozen solid.
Place the frozen muffins in a zip top freezer bag squeezing out any excess air. Blueberry Muffins will be good in the freezer for up to three months.
To thaw place in the refrigerator or counter top overnight. To warm them up pop in the microwave for 25-30 seconds or place in a 300° oven for 5-10 minutes.
My tips for this recipe:
- Preheat the oven for several minutes before baking them in the oven. Making sure the oven is hot will ensure the muffins bake through evenly.
- Don’t take muffins out of the pan right out of the oven. Let the muffins cool in the pan for a few minutes before moving them to a cooling rack to finish cooling.
These muffins are delicious and super easy to make. I hope your family will love them too!
Happy Cooking Y’all!
Susanne
Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3 teaspoon baking powder
- 1/3 cup sugar
- 1 egg
- 1 cup milk
- 1/4 vegetable or canola oil
- 2 teaspoon lemon juice
- 1 heaping cup blueberries
Instructions
-
Line a muffin pan with paper baking liners
-
In a medium bowl combine flour, salt, baking powder and sugar
-
In a different bowl beat egg well and add milk, lemon juice and oil
-
Add liquid mixture to dry ingredients and stir for 20 seconds
-
Fold in berries
-
Fill muffin tins about 2/3 full
-
Sprinkle tops lightly with granulated sugar
-
Bake at 425 for about 25 minutes
Recipe Notes
Exchanges and alternatives for this recipe;
- I used all-purpose flour but you can use a gluten-free flour blend or a whole wheat flour. The texture of the muffin will be different but the flavor should be the same.
- You can make this recipe dairy free by swapping the milk for almond milk, oat milk, or other alternative milk of your choice.
- Adding the granulated sugar to the top of the muffins before baking gives them a sweet crunchy top. Another great way to top these is to skip the granulated sugar and sprinkle on some confectioners sugar after the muffins have cooled.
Storing and freezing muffins:
- Line an air tight container or ziptop bag with a paper towel to absorb extra moisture and keep in a cool place. Muffins will remain fresh for up to seven days.
Freezing directions:
- Cool muffins until they reach room temperature. Freezing the muffins while warm will change the texture making them less fluffy and more rubbery.
- Once the muffins are cooled arrange them in a single layer on a plate or tray and place in the freezer for 30-45 or until the muffins are frozen solid.
- Place the frozen muffins in a zip top freezer bag squeezing out any excess air. Blueberry Muffins will be good in the freezer for up to three months.
- To thaw place in the refrigerator or counter top overnight. To warm them up pop in the microwave for 25-30 seconds or place in a 300° oven for 5-10 minutes.
- Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes
I love blueberry recipes this time of year. So fresh and delicious! These blueberry muffins turned out moist and sweet and so good!
Great recipe s thank you